In MartinoRossi production chains, located in the best production areas of Lombardy, Emilia-Romagna, Tuscany and Puglia, grows chickpeas, red lentils and green peas, which the company then turns into gluten free legumes flours. Cooking process of flour with pressure at low temperatures preserves the legumes’ vivid colours, as well as keeping all their precious nutritional values unaltered. Advantages vs traditional flours: fast cooking time, great elasticity and therefore easy to work, high water absorption.